3Add gingerroot and garlic to skillet; cook 30 seconds. Add broccoli, chile and 1/4 cup of the broth; cover and cook 1 to 3 minutes or until broccoli is crisp-tender.

4In small bowl, mix remaining 3/4 cup broth, the fish sauce and cornstarch with wire whisk until smooth. Return shrimp to skillet; add cornstarch mixture. Cook and stir about 1 minute or until sauce is slightly thickened and shrimp are pink. Add noodles; toss until evenly coated and hot. Sprinkle with cilantro.

Notes

Tips

Expert Tips

Lo Mein means "tossed noodles," and in Chinese cooking, noodles symbolize longevity. This restaurant favorite will be long on enjoyment without tossing your budget to the wind.
Cilantro is also called Chinese parsley or fresh coriander. To keep cilantro fresh up to a week, cut 1/2 inch off the stems and place in a jar of water. Cover tops with a loose-fitting plastic bag, and refrigerate. Fish sauce adds a pleasant salty flavor to this dish, but you can use a tablespoon of soy sauce instead.